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Home / Rustic Irish Corned Beef and Potato Hash Pie

Rustic Irish Corned Beef and Potato Hash Pie

Are you set for a piece of history?  This corned beef pie really has roots in the British Army.  For over a hundred years, British soldiers were fed hardtack and bully beefiness, a finely minced corned beef mixed with a petty gelatin, on the front lines.

This meat was oftentimes made into sandwiches, merely home cooks, in Wales peculiarly, mixed the canned meat with potatoes and vegetables to brand information technology flavorful.

plate of corned beef pie with fork

Jump to:
  • Questions
  • How to Make
  • Pro Tips
  • Recommended Tools
  • Recipe

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Questions

What is corned beef pie?

It'southward a British dish fabricated from a mixture of canned corned beef, potatoes, mirepoix, beef broth, and seasonings.  Information technology's traditionally topped with a hot water pastry, which is quite sturdy and has a unique flaky texture.  The filling is cooked first, so baked with the pastry on height.

How practise you open a can of corned beef?

  • Break off the cardinal from the side of the tin can.
  • Insert the metal tab on the tin into the slit in the primal.
  • Turn the key.  The metallic strip effectually the can will scroll upwards around the key.
  • Remove the chapeau and dump the beef out of the tin.

Can I make it alee of time?

Yes, it definitely tin can exist made in advance.  The filling can be cooked a few days ahead of time and baked with the pastry on top when you want to serve it.  A fully baked pie can be kept in the fridge for up to 4 days.

Can I freeze it?

Yes, you can freeze the filling for up to two months.  I wouldn't recommend freezing the pastry, as information technology may not be very crisp afterwards freezing.

How to Make

You'll demand some yummy veggies, canned corned beef (or fresh), and some seasonings.

ingredients for the filling of a corned beef pie

Melt upward those veggies in a Dutch oven for virtually 25 minutes, and y'all have a super flavorful, tempting-to-eat-some filling.

corned beef pie filling in a Dutch oven

Throw everything together to get a beautiful dish.  Just bake, and enjoy!

unbaked corned beef pie

Pro Tips

  • The filling can be made the twenty-four hours earlier, and assembled and baked when desired.
  • Use adept-quality canned corned beefiness or freshly cooked beefiness for the best sense of taste.
  • Make your own hot h2o crust.  Pre-made pastry is not the aforementioned thing.
  • Leftovers will proceed in the refrigerator for up to 4 days.  Reheat in the microwave.
  • Enamel Dish: a must-have for making beautiful and traditional pies.
  • Pyrex Glass Measuring Cup: a durable measuring loving cup for liquids and solids.
  • Pastry Brushes: these sturdy brushes don't lose their bristles hands.
  • Vegetable Peeler: the easy-grip handle and hinge blade of this peeler make it super like shooting fish in a barrel to use.

Other British Savory Pies

  • Steak and Ale Pie
  • Woolton Pie
  • Chicken and Leek Pie
  • Minced Beef Pie
  • Dingle Pie

The pleasance of a 5-star review would be greatly appreciated.

Recipe

person holding a plate of corned beef pie

For the Filling

  • 2 tablespoons salted butter
  • two cups xanthous onion, chopped
  • one ½ cups carrot, diced
  • 1 cup celery, diced
  • 4 teaspoons garlic, minced
  • iii red potatoes, peeled and diced
  • ii 12- ounce cans corned beef, crumbled
  • two cups beef stock
  • ii teaspoons Worcestershire sauce
  • 1 ¼ teaspoon English mustard, such every bit Colman's
  • 1 teaspoon freshly ground black pepper
  • iii tablespoons fresh parsley, finely chopped

For the Pastry

  • 2 ½ cups all-purpose flour
  • 5 tablespoons unsalted butter, chilled
  • generous 5 tablespoons lard
  • pinch common salt
  • one teaspoon distilled white vinegar
  • four-six tablespoons h2o

Making the Pastry (10 minutes + ane hour chilling)

  • Pour the flour into a medium mixing basin and add together the butter, lard, and table salt.  Pinch the fats and mix together with the flour until the mixture resembles fine breadcrumbs.

  • Mix in the vinegar and two tablespoons of water, and so gradually add additional water until a smooth pastry forms.

  • Knead gently a few times, then shape into a disc, wrap tightly in plastic wrap, and chill for at to the lowest degree an hr.

Making the Filling (45 minutes + 25 minutes cooking + xx minutes cooling)

  • While the pastry is spooky, make the filling.  Melt the butter over medium-high heat in a Dutch oven.  Once the butter is bubbling, add the onion, celery, carrot, and garlic.  Cook for about five minutes, until the vegetables have softened.

  • Stir in the potatoes and melt for some other 5 minutes, then mix in the crumbled corned beefiness until well blended.

  • Cascade in the beef stock, Worcestershire sauce, English mustard, and black pepper and stir until combined.  Cover and bring to a boil.

  • Remove the lid and let the mixture to simmer for about xv-20 minutes, until the potatoes and vegetables are cooked through, stirring occasionally.

  • Skim off any liquid that hasn't evaporated, and so stir in the fresh chopped parsley.

  • Cascade the filling into a 9 by xiii-inch cake pan and chill in the freezer for 20 minutes, stirring halfway through.

Baking the Pie (10 minutes + 45 minutes baking + cooling)

  • Preheat the oven to 400 F.  Beat an egg with a fork and set aside.

  • Roll out the pastry on a lightly floured surface until it's a little less than ⅛ inch thick.  Line the base of operations of a six-loving cup (i.5 liter) pie dish with the pastry, trimming off whatsoever excess.

  • Evenly spread the cooled filling in the pastry-lined dish, then brush the border of the pastry with beaten egg.

  • Re-roll the remaining pastry and cover the pie with it.  Press downwardly the edges to seal, and then trim off the backlog pastry.  Crimp the edges as desired, brush the top with beaten egg, and cut a few vent holes in the elevation.

  • Broil for 45-55 minutes at 400 F, until the pastry is well browned.  Cover the edges with aluminum foil if they brownish as well speedily.

  • Let the pie correspond about 15 minutes before serving.  Serve hot or cold.

  • The filling can be fabricated the day before, and assembled and baked when desired.
  • Utilise good-quality canned corned beef or freshly cooked beef for the best flavor.
  • At that place'due south no need to add salt considering the canned beef contains a lot of sodium.
  • Make your own pastry.  The hot water crust can't be substituted with shop-bought pastry.
  • Leftovers go along well in the refrigerator for up to 4 days.

Calories: 426 kcal (21%) Carbohydrates: 51 g (17%) Protein: fifteen chiliad (30%) Fat: eighteen g (28%) Saturated Fat: 9 chiliad (56%) Polyunsaturated Fat: 1 g Monounsaturated Fat: 6 chiliad Trans Fat: i g Cholesterol: 54 mg (18%) Sodium: 809 mg (35%) Potassium: 865 mg (25%) Fiber: 4 g (17%) Sugar: 5 yard (6%) Vitamin A: 4514 IU (xc%) Vitamin C: 28 mg (34%) Calcium: 55 mg (6%) Fe: 4 mg (22%)

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Source: https://savortheflavour.com/old-fashioned-corned-beef-pie/